Stone fruit needn't be soft and sweet for all recipes. When grilled or used in savory (not sweet) dishes, they can be firm and tart. Chef Stephen Lewandowski of Tribeca Grill in Manhattan shared his recipe for Italian bread salad, and it has become a family staple.
1/4 cup extra-virgin olive oil, divided
1 pound (2 large) beefsteak tomatoes, diced
3/4 cup diced red onion
1 large peach, diced
1 large nectarine, diced
1/3 cup pitted kalamata olives, chopped
2 tablespoons drained capers
1/4 cup basil, chopped
2 tablespoons red wine vinegar
2 teaspoons sugar
8 ounces stale bread, torn into 1-inch pieces
Heat 2 tablespoons of the olive oil in a large, nonstick skillet over medium high. Add the tomatoes, onion, peach and nectarine and cook, stirring frequently, until the fruit is lightly browned and the onion is slightly softened, 3 to 4 minutes. Combine the fruit mixture with the remaining olive oil, olives, capers, basil, vinegar and sugar and let stand, covered, for 2 hours. Toss with the bread, add salt to taste, and serve.
Per serving: 270 calories, 5 grams protein, 34 grams carbohydrate, 4 grams fiber, 13 grams fat, 2 grams saturated fat, 0 milligrams cholesterol, 484 milligrams sodium
Marge Perry wrote this article for Newsday, which provided the recipe analysis.